Difficulty
Intermediate
Brew Time
3–5 min
Grind
Fine (espresso)
Ratio
1:1 espresso to milk
The cortado — from the Spanish cortar, to cut — is espresso cut with an equal part of warm, lightly textured milk. It is the drink of the Spanish mid-morning, taken standing at a bar between tasks. Not a latte, not a macchiato — the cortado is its own thing: bold, balanced, and brief.
"The cortado is not a compromise. It is a decision — espresso that knows exactly what it wants."
How to brew it
Pull a double espresso
Pull a 40ml double espresso shot. Use a medium-dark roast for the classic Spanish profile — nutty, chocolatey, with low acidity.
Steam the milk
Steam 40ml of whole milk to around 60°C. The texture should be silky and lightly foamed — not the thick microfoam of a latte. The milk should flow, not sit.
Pour into a glass
Pour the steamed milk directly over the espresso in a small glass (a Gibraltar glass is traditional). The ratio is 1:1 — equal parts espresso and milk.
No art, no fuss
A cortado is not decorated. There is no latte art, no syrup, no lid. It is served in a glass so you can see the layers. Drink it while it's hot.
Pro tip
No espresso machine? Pull a strong moka pot shot and heat milk in a small saucepan, whisking vigorously to create light foam. It won't be identical, but it captures the spirit.
What you'll need
Espresso Machine
Or a moka pot for a home version
Milk Frother / Steam Wand
For lightly textured milk
Gibraltar Glass
Small glass, 4–5oz
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